I’ve had some salmon stuffed squid ink ravioli in the freezer for a while. I bought it at Fresh Paradise http://www.frischeparadies.eu/stores/stuttgart.html and have quite honestly lacked confidence in my ability to prepare this to my and my family’s satisfaction.

But when have I let that stop me, I ask? I have no reputation to sully😀

I adore the little capsules of saffron that I buy in France. So “tout a fait” cute!

Bon appetit!

Salmon Stuffed Squid Ink Ravioli with Roasted Red Pepper Relish

Roasted Red Pepper Relish

1 small red onion, coarsely chopped

1 1/2 tbsp olive oil

2 large garlic cloves, finely chopped

1 tsp white wine vinegar

1/2 tsp sugar

1/4 tsp salt

2 roasted red bell pepper, thinly sliced

Saute the onion in the olive oil until just soft, then add the garlic and continue to saute for 1-2 minutes. Add the vinegar, sugar and salt, then cook for 1 minute. Add the red pepper and cook for another 1-2 minutes. Remove from flame and set aside.

Saffron Lemon Sauce

1 1/2 cup cream

1/2 cup milk

3 tbsp lemon juice

1/2 cup creme fraiche

1/2 tsp salt

Pinch of black pepper

1 capsule of saffron

1 tbsp parsley, chopped

Blend together the cream, milk and lemon juice, then simmer for about 30 minutes, stirring occasionally. Stir in the saffron capsule after 20 minutes. Whisk in the creme fraiche, salt and pepper, then set aside, keeping warm. Just before serving, stir in the parsley.

1 lb cooked salmon stuffed squid ink ravioli

8 slices of dill smoked salmon

To serve, ladle some lemon sauce onto 4 serving plates. Top the sauce with 3-4 pieces of ravioli and garnish (Roger) with some of the red pepper relish. Place 2 slices of smoked salmon to the side of the sauce with a lemon slice.

Warning: superlatives alert! Those colours – FABULOUS! I’ve never had squid ink pasta but have seen it served with gorgeous pink salmon before and it looks to die for. And the red pepper relish is another spectacular addition. I have to try this some time …

That is a feast for the eyes as well. Very beautiful. I’ve been wanting to do something with squid ink for a while now but I was thinking that it would look horrible and gray.
I can’t get over how beautiful your dish looks. Well done!

You know, most people (if you’re truly not a food lover) will think food made with squid ink is disgusting. However, I feel your descriptions, your pictures, it all makes it extremely appeasing to my senses!
-Raining Chocolate